Fulton Fish Market Chowder

1. 1

   Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes.

2. 2

   Add the garlic, tomatoes, saffron, and seasonings.

3. 3

   Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock.

4. 4

   Bring to a boil, then reduce to a simmer and cook for 45 minutes.

5. 5

   At the end of 45 minutes, add the potatoes and begin to cook.

6. 6

   While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes).

7. 7

   After the potatoes have simmered for 10 minutes, add the lobster.

8. 8

   Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart.

9. 9

   Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

* Per serving · 4 servings · Values may vary.